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Loaded Zucchini Casserole: A Cozy, Cheesy Delight

Enjoy a comforting Loaded Zucchini Casserole, a vegetarian twist on hearty dinner fare packed with cheesy goodness and fresh veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 3 cups Zucchini, sliced yellow squash can be used as a substitute if zucchini is unavailable.
  • 1 cup Cheddar Cheese, shredded mix with mozzarella, Monterey Jack, or Gouda for delightful variations.
  • 1 cup Mozzarella Cheese, shredded fresh mozzarella offers a delightful taste twist.
  • 4 strips Bacon, crumbled substitute with sautéed mushrooms or crumbled tempeh for a vegetarian option.
  • 1 cup Sour Cream or Greek Yogurt replace with coconut cream or plant-based sour cream for a dairy-free choice.
  • 1/4 cup Mayonnaise omit or replace with extra sour cream for a lighter consistency.
  • 1 tablespoon Olive Oil feel free to use any neutral oil available.
  • 1 medium Onion, diced shallots can serve as a lovely alternative.
  • 2 cloves Garlic, minced never skip this little flavor hero!
  • 1 cup Cherry Tomatoes, halved diced regular tomatoes can substitute if needed.
  • 1 teaspoon Spices (Salt, Pepper, Italian Seasoning, Smoked Paprika) enhance the flavor profile of the casserole.

Equipment

  • large skillet
  • mixing bowl
  • Casserole dish
  • oven

Method
 

Step-by-Step Instructions for Loaded Zucchini Casserole
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for about 5 minutes until soft and fragrant.
  3. Add the sliced zucchini to the skillet, cooking for an additional 5-7 minutes until slightly tender. Season with salt, pepper, Italian seasoning, and smoked paprika.
  4. In a mixing bowl, combine the sautéed zucchini mixture with halved cherry tomatoes, sour cream, mayonnaise, and half of both cheddar and mozzarella cheeses. Mix until evenly combined.
  5. Gently fold in the crumbled bacon to the mixture.
  6. Transfer the zucchini mixture into a greased casserole dish, top with remaining cheddar and mozzarella cheeses.
  7. Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
  8. Remove from oven and let sit for a few minutes before serving. Garnish with chopped parsley or chives.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly and it can last for up to 3 months.